Potato and Caramelised Onion Soup
This rich Potato and Caramelised Onion Soup is so easy to make. The richness of the potato and sour cream balances nicely with the sweetness of the onion, creating a soup that is hearty and tasty. Like my Pea & Ham Soup and Creamy Chicken and Corn Soup, this soup is not blended, however it still has a creamy quality to it. The potato breaks down into the sour cream and stock to provide the creamy, blended feel, but also retains some bigger pieces for a welcome texture.
Potato and Caramelised Onion Soup is filling, budget friendly and quick and easy to make. It is a soup the whole family can enjoy. It is a one pot meal and it’s a great way to use up those old potatoes. What more could you ask for? Well, more soups with these qualities, I guess… how about my Roasted Pumpkin Soup or Middle Eastern Cauliflower Soup?
Potato Soup Contents
Potatoes: There are so many varieties of potatoes, and some are better for soup than others. However, you can’t go wrong with your all-purpose types (for example, coliban) from the local supermarket. You can also use starchier potato varieties, such as russets, which will breakdown into the soup to make a creamy texture.
Peeling the potatoes is a personal preference. I generally peel my potatoes for this recipe, to ensure there are no rough and stringy textures. The skin will inevitably fall away from the potato in the cooking process. And depending on the thickness of the potato skin, this can be an unpleasant texture in the soup.
Onions: Brown onions are best for this recipe. However, use red if that is all you have. The sugar caramelises the onions and they really make this dish.
Sour Cream: Using sour cream instead of cream in this recipe adds a nice tang to the dish. This complements the sweetness of the onion.
Seasoning: The most important part of Potato and Caramelised Onion Soup. Although the stock will add flavour to the dish, be sure to taste the soup and season with salt and pepper to suit your tastes.
Extras: Sprinkle with chilli flakes for a spicy touch. Sprinkle with chives for a little freshness. Sprinkle with crispy, diced bacon for a ‘non-vegetarian’ option.
Feedback: Did you try the Potato and Caramelised Onion Soup? Let me know in the comments below. Cheers, Elby!
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Potato & Caramelised Onion Soup
This is a creamy potato soup that does not require any blending. The caramelised onion topping adds a nice sweetness and extra texture to the soup.
6
servings10
minutes30
minutes40
minutesStop your screen from going to sleep
Ingredients
2 tsp vegetable oil
1 brown onion, sliced or diced
1 tbsp brown sugar
1 tbsp vegetable oil
1 kg potatoes, peeled and cut into 2cm pieces
1 tbsp fresh thyme (leaves only)
1 clove garlic, finely chopped
4 cups vegetable stock
300 mls sour cream
2 egg yolks
¼ tsp nutmeg
salt and pepper, to taste
Directions
- Heat 2 teaspoons of oil in a large pot over medium-high heat and cook the onions. When soft add the sugar and cook, stirring. Without burning them, push the onions until they are well browned – add a little water if necessary. Remove from the pot and set aside.
- Heat the remaining oil in the same pot over medium-high heat. Add the potatoes and cook for approximately 5 minutes, or until browned lightly all over.
- Add the garlic and thyme and cook, stirring for approximately 1 minute.
- Pour in the stock. Stirring occasionally, simmer rapidly for 20 minutes, or until the potato is tender and breaking down and the stock has reduced by half.
- In a small bowl, whisk together the sour cream, egg yolks and nutmeg until there are no lumps. Add this mix to the potatoes. Stir over medium heat for 2 minutes, or until heated through.
- Season with salt and pepper.
- Divide between serving bowls and top with reheated caramelised onion.
Try my other One Pot wonders!